veg rice soup recipe

Written ByJenny Smyth Posted on
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The Best veg rice soup recipe

I’m so excited to share with you my favorite veg rice soup recipe. This hearty and comforting soup has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a quick and easy meal after a long day or a nutritious option for a family gathering, this recipe is sure to please. I first discovered this recipe when I was living in Japan, where it’s a popular dish called ‘yasai miso chowder.’

It’s made with a variety of vegetables, including carrots, potatoes, and green beans, and is flavored with a rich and savory miso paste. The best part?

It’s incredibly easy to make and can be customized to suit your tastes. My kids love helping me prepare the ingredients and adding their favorite vegetables to the pot.

This recipe has become a staple in our household because it’s not only delicious but also incredibly healthy. The combination of vegetables and miso paste provides a boost of protein, fiber, and vitamins that will keep you going all day long.

Plus, it’s so easy to make that even the most novice cook can whip it up in no time.

Vegetable Rice Soup

4.9 from 1556 votes

A hearty and comforting vegetable rice soup made with a medley of fresh vegetables and tender rice in a flavorful broth. This soup is perfect for a light lunch or a cozy dinner, and it is easy to customize with your favorite vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup Base

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 cup green beans, cut into 1-inch pieces
1/2 cup uncooked white rice
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach leaves
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
3Add the minced garlic, diced carrots, and diced celery to the pot.
4Cook for 5 minutes, stirring frequently, until the vegetables begin to soften and the garlic is aromatic.
5Stir in the diced zucchini and green beans, then cook for 2 minutes.
6Add the uncooked rice, vegetable broth, diced tomatoes with their juice, dried thyme, dried oregano, salt, and black pepper.
7Bring the mixture to a boil over high heat.
8Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
9Stir occasionally to prevent the rice from sticking to the bottom.
10The rice should be tender and the vegetables should be cooked through.
11Remove the pot from the heat and stir in the fresh spinach leaves.
12Let the soup sit for 2 to 3 minutes until the spinach has wilted.
13Taste and adjust seasoning with additional salt and pepper if needed.
14Garnish with fresh parsley before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 7g

📝Notes

For a heartier soup, add a can of drained and rinsed chickpeas or white beans along with the rice. You can also substitute brown rice, but increase the simmering time to 40 minutes and add an extra cup of broth.

I always keep this veg rice soup recipe in my back pocket because it is reliable and always a hit. It works for family dinners, potlucks, or just a cozy night in. The leftovers are even better the next day, so I usually make a big batch.

To store, let the soup cool completely and keep it in an airtight container in the fridge for up to 5 days. When reheating, add a little water or broth to thin it out since the rice will have soaked up some liquid. You can reheat it on the stovetop over medium heat or in the microwave in 2 minute bursts, stirring in between.

For serving, I like to top each bowl with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness. It also goes well with a side of warm naan or crusty bread for dipping. This soup is the kind of meal that brings everyone to the table, and that is why it is always a good idea.

❓ Frequently Asked Questions About Vegetable Rice Soup

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will need a longer cooking time. Brown rice usually takes about 40 to 50 minutes to become tender, so you will need to simmer the soup longer and add more broth as needed. White rice cooks faster and gives a softer texture.

2. How can I make this soup more filling?

To make the soup more filling, you can add a can of drained and rinsed chickpeas or some cooked lentils. Another option is to stir in a handful of spinach or kale at the end for extra nutrients. You can also serve the soup with a scoop of cooked quinoa or a side of grilled cheese.

3. Can I freeze this veg rice soup?

Yes, this soup freezes well. Let it cool completely, then transfer it to airtight containers or freezer bags. It will keep for up to 3 months. When reheating, you may need to add a splash of broth or water because the rice will absorb some liquid as it sits.

4. What vegetables work best in this soup?

Classic vegetables like carrots, celery, onions, and tomatoes work great. You can also add zucchini, bell peppers, green beans, or corn. Root vegetables like potatoes or sweet potatoes are good too. Just chop them into small pieces so they cook evenly with the rice.

5. Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, saute the aromatics first, then add everything and cook on low for 6 to 8 hours. For an Instant Pot, use the saute function for the aromatics, then pressure cook on high for 10 minutes with a natural release. Adjust the liquid as needed.

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